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Sunday, November 16, 2008

Rontosse & Dali thoy ~ Step by Step Recipe

Ranji's post evoked a lot of memories and a long forgotten dish.I don't remember the last timeI had this..only thing I remember though is,I loved it and was waiting to have it!As Ranji said,it is a common breakfast among Konkani's but since it is deep fried,it is not made regularly at our place.Moreover,I always associate it with temple food.Yeah,during festivals when the functions(poojas) get too lengthy,we'll hear an announcement in the background saying "Rontossa KhaaN ready" which meant piping hot Rontosse were served..;-).

Amma was excited when I said I wanted to take step by step pictures of her making Rontosse..;-).Rontosse is made using rice flour(the ones which is used for making Idiyappam) and the procedure is similar too,for making the dough.It is paired with Dali thoy which can be called also as a Konkani's manna..;-).

Recipe Marathon - Day 16

Rontosse

Ingredients

Rice flour – 2 cupsSalt to tasteBoiling water – as required to make the dough

For making the Rontosse

Plastic sheets – 2 (greased with oil)Chapathi stone or a heavy plate

Method

Mix rice flour and salt together.Add boiling water little by little and mix with a spoon.Keep it closed and make a stiff dough when it is cool to touch with greased palms.Make small balls of it and keep aside.

Keep one ball in between the plastic sheets and press the chapathi stone over it giving pressure.

Keep the flattened pooris aside.

Heat oil in a kadai and deep fry the pooris.

Cook both sides and remove when they become slightly brown.Serve hot with Dali thoy.

15 comments
:

Divya,I too love rontosse,but since deep fried avoid it these days.Nice of you to post it,though some pictures are missing?I am drooling here.Beautiful post.I too remember the 'rontosse khaan ready' over the mike

Divya..lovely step by step instructions..I loved it when they served rontosee and thiksani hummen along with thoy in temples...really miss them now :(..some photos are not loading...will chk back later to drool over them :)

Wow lovely rontos.. hmm we make it only for holi (okkuli) in kochi.. I guess because it is fried.. like your recipe we also use only rice flour (I think I saw maida in Ranji's recipe).. you are tempting me to make it again..

Hi Divya, I tried your method of making Rontosse and my husband loved it:) Just one question, is it supposed to be very crisp, considering that you are using only rice flour, and also is there a correct way to tranfer the flattened rontosso into the oil? That was the hardest part for me as the flattened dough didnt hold together more than a second longer as it breaks up, I had to constantly add cooking spray. Could you please tell me if there is an appropriate way or is it one of those dishes where I need to master yet another culinary skill?:)

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